Desenvolvimento e avaliação tecnológica, sensorial e físicoquímica de produto cárneo, tipo hambúrguer, com substituição de gordura por farinha desengordurada de gergelim
Nowadays there is an increase of obesity among Brazilians, which demonstrates the need for more healthful low-fat products. Beef burgers participate in the eating habits of large populations due to its easy preparation and sensory characteristics.Objective: This study aimed to develop a meat pr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual Paulista
2013-12-01
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| Series: | Alimentos e Nutrição |
| Subjects: | |
| Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/2421/1586 |